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Fresh Classic Coleslaw Recipe Easy Tangy Vinegar Dressing for Perfect Summer Side

fresh classic coleslaw - featured image

A light and tangy coleslaw with a vinegar-based dressing that delivers crisp, refreshing flavor perfect for summer gatherings and grilled dishes.

Ingredients

Scale
  • 6 cups green cabbage, finely shredded
  • 1 cup carrots, peeled and shredded
  • ¼ cup red onion, thinly sliced (optional)
  • 2 tablespoons fresh parsley, chopped (optional)
  • ⅓ cup apple cider vinegar
  • ⅓ cup olive oil or neutral vegetable oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Remove outer leaves of cabbage, cut into quarters, remove core, and finely shred to about 6 cups packed.
  2. Peel and shred carrots, thinly slice red onion if using, and toss all in a large mixing bowl.
  3. In a separate bowl, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until emulsified and smooth.
  4. Pour dressing over shredded vegetables and toss gently but thoroughly to coat evenly.
  5. Let the coleslaw sit for 5-10 minutes and toss again if it feels too wet.
  6. Cover and refrigerate for at least 15 minutes to allow flavors to meld and cabbage to soften slightly.
  7. Before serving, taste and adjust seasoning with more salt or vinegar if desired, and fold in fresh parsley for added freshness.

Notes

Use fresh, firm cabbage and carrots rather than pre-shredded bags to avoid sogginess. Emulsify the dressing well for even coating. Let the coleslaw rest in the fridge for at least 15 minutes before serving to meld flavors. Keep dressing separate if prepping ahead to maintain crunch. Adjust acidity by adding more honey or diluting vinegar if needed.

Nutrition

Keywords: coleslaw, vinegar dressing, summer side, fresh coleslaw, tangy coleslaw, easy coleslaw recipe, picnic side dish